Elan Group Signs Ramada Encore Hotel by Wyndham with AS Hotels & Residences Private Limited at Elan Miracle Mall Sector - 84

Elan Group Has Leased Out Approx. 1.2 Lakh Sq. Ft. space to establish Ramada Encore Hotel at Elan Miracle Mall

 

Gurugram, November 2024: Elan Group signs Ramada Encore by Wyndham with AS Hotels & Residences Private Limited to Launch the Hotel at Elan Miracle Mall, Located in Sector 84, Gurugram. Strategically Positioned Within Elan Miracle, a Premium Commercial Destination, Ramada Encore Hotel by Wyndham will cater to Both Business and Leisure Travellers.

Elan Group Has Leased out approximately 1.2 Lakh Sq. ft. of space to AS Hotels & Residences Private Limited to Establish Ramada Encore Hotel by Wyndham. The Upcoming Property Will Feature 91 Luxurious Keys, Including Suites and A Range of premium facilities such as All-Day Dining, a Gym, Banquet Halls, Meeting Rooms, A Party Deck, and A Swimming Pool. The hotel is expected to Be Open Towards the End of This Year.

Ms. Venika Kapoor, Senior Vice President-CRM, Elan Group shared, “We Are Excited to Welcome the Ramada Encore Hotel by Wyndham Brand to Elan Miracle Mall. This Initiative is a Testimony to Our Vision of Establishing a Vibrant Mixed-Use Development in A Prime Location on Dwarka Expressway. The Addition of Ramada Encore Will Elevate the Hospitality Landscape at Elan Miracle, Enriching both Business and Leisure Experiences. We Are Confident that this Collaboration Will Redefine Luxury Hospitality Standards in Gurugram.”

Mr. Amar Bharati, Director, AS Hotels & Residences Private Limited stated, "Bringing Ramada Encore to Gurgaon, especially at the prime location of Elan Miracle Mall, marks a significant step in our mission to offer vibrant and rejuvenating hotel experiences. Our affiliation with Elan Group enhances our ability to cater to the needs of both business travelers and those exploring this dynamic city."

Elan Miracle Mall is a Standout Destination Not Just for Its High-End Retail Offerings but Also for Its Innovative Architectural Design. The Mall's Sleek, Modern Exterior, Featuring A Harmonious Blend of Glass and Steel, Seamlessly Integrates into The Lush Surroundings, Creating A Visually Striking and Efficient Structure. Its Contemporary Design Ethos Is Complemented by Thoughtfully Landscaped Gardens and Open Spaces, Offering A Tranquil Escape from The City's Hustle and Bustle.

Elan Miracle Hosts an Array of Leading Brands, including Zudio, McDonald’s, Haldiram's, INTUNE By Shoppers Stop, The Souled Store, Mama Earth, Mogli's Coffee, SUGAR Cosmetics, Nykaa On Trend, Anytime Fitness, Puma, NewU, Hidesign, Fabindia, Bliss Club, SALT Attire, The House of Rare, Meena Bazar, BlueStone, Giva, Gianis, Domino’s, Barista, Boba Bhai, California Burrito, VIP Bags, Me n Moms, Kingdom of White, Saku, Namish and Tarunaie Creations Among Others. The Addition of Ramada Encore Hotel by Wyndham Further Strengthens its Diverse Offerings, Creating A One-Stop Destination for Shopping, Dining, Entertainment, And Hospitality. New Brands that are Slated to open at Elan Miracle Mall Include Levi’s, Snitch, Bata, Being Human, Sweetdreams, Himalaya Opticals, PVR Cinemas, Looks Salon, Geetanjali Salon, Chaayos, Toni & Guy, Chocolate Room and Market 99.

Mr. Ankit Sharma, Vice President- Leasing, Elan Group shared, “We Are Delighted to Join Hands with AS Hotels & Residences Private Limited to Bring Ramada Encore Hotel by Wyndham to Elan Miracle Mall. This Move Not Only Reinforces Our Commitment to Creating World-Class Destinations but Also Highlights the Value We Bring to Our Tenants and The Community. Elan Miracle Has Swiftly Evolved into A Premier Retail and Lifestyle Destination and the Addition of a Renowned Hospitality Brand Like Ramada Encore by Wyndham Will Further Elevate the Experience for Our Patrons.”

With Seamless Connectivity to The Dwarka Expressway and Its Proximity to New Gurugram, The Elan Miracle Is a Preferred Location for Brands to Establish Themselves.

Monday Hotels aims for major expansion with the addition of 1000 plus keys in the next 12 months.

Monday Hotels Group, which launched its hotel operations in 2023 to cater to the evolving needs of modern business travelers, is poised to implement an ambitious expansion strategy aimed at adding 1,000 keys to its portfolio in the next 12 months . The company plans to enhance its presence in Western and Southern India, targeting key urban markets including Mumbai, Pune, Ahmedabad, Surat, Udaipur, Jodhpur, Goa, Bengaluru, Hyderabad, and Chennai with a range of brands to serve both business and leisure segments. They currently operate under different Brands viz Monday Hotels , Monday Premium and Bee Stay Hotels across 8 locations.

Mitesh Kadam, Co-Founder of Monday Hotels, highlighted the company's extensive presence across India, with over 300 plus keys in prime locations such as Navi Mumbai, Hyderabad, and Nagpur and another 250 plus keys in project development at various stages. "We are dedicated to expanding our operations through strategic hotel acquisitions, with a strong focus on management agreements and franchise opportunities across various market segments," Kadam stated. This approach reflects the group’s commitment to growth and its strategic focus on establishing a strong footprint across the country's hospitality landscape.

 

Salim Shaikh, Co-Founder of Monday Hotels, announced that in addition to managing its portfolio of hotels, the company has also begun providing Project Management Consulting (PMC) services for premium and boutique hotels across India. "Earlier this year, Monday Hotels launched consulting services in cities including Kanpur, Hyderabad, Lonavala, and Bengaluru," Shaikh stated. This initiative underscores the company's commitment to excellence and strengthens its reputation as a preferred partner in the business hotel sector, helping hotel owners build and operate hotels efficiently while maximizing return on investment (ROI) 

The Best Chef Awards 2024 Announces Winners In Dubai, Celebrating The World’s Culinary Elite

The 8th edition of The Best Chef Awards culminated in a spectacular ceremony in Dubai, marking the first time the prestigious event was held in the Middle East. Hosted at Atlantis The Palm, with the support of the Dubai Department of Economy and Tourism (DET), this year’s awards honoured 550 chefs from 61 countries, making it the largest edition to date and a testament to Dubai’s growing status as a culinary capital.

 

CELEBRATING THE WORLD’S BEST CHEFS
At the pinnacle of this year’s awards are three exemplary chefs, whose visionary contributions have redefined modern gastronomy:

 

1ST PLACE: Rasmus Munk – Alchemist, Denmark
Famed for his avant-garde approach, Munk’s work at Alchemist melds theatrical elements with culinary innovation, offering an immersive experience that has elevated him to global acclaim.

 

2ND PLACE: Albert Adrià Enigma, Spain
An icon of culinary experimentation, Adrià continues to break boundaries at Enigma, where his work combines storytelling with innovative technique, solidifying his influence in the industry.

 

3RD PLACE: Eric Vildgaard Jordnær, Denmark
Renowned for his commitment to sustainability and purity, Vildgaard’s creations at Jordnær are a testament to the artistry of local Nordic ingredients, making his work resonant on a global scale.

 

SPECIAL AWARD WINNERS

As part of The Best Chef’s (r)evolutionary new ranking system, the awards also celebrated chefs who made extraordinary contributions in specific areas:

 

  • The Best (R) Evolution: Albert Adrià, Enigma (Spain)

  • The Best Chef Pastry Award: René Frank, Coda (Germany)

  • The Best New Entry Award: Mei Kogo, Sushi-Meino (Japan)

  • The Best Terroir Award: Jaime Rodríguez, Celele (Colombia)

  • The Best Science Award: Ángel León, Aponiente (Spain)

  • The Best Food Art Award: Julien Royer, Odette (Singapore)

  • The Best NextGen Award: Michele Lazzarini, Contrada Bricconi, (Italy)

  • The Best Dining Experience Award: Vaughan Mabee, Amisfiled (New Zealand)

  • The Best Creativity Award: Paco Méndez, Come Restaurant (Spain)

  • The Best Dubai Award: Himanshu Saini, Trèsind (UAE)

  • The Best Voted by Professionals Award: Ana Roš, Hiša Franko (Slovenia)

  • The Best Origins & Future Award: (1) Eva, Lilian, Emilie Rihani, Three by Eva (UAE) (2) Mohamad, Wassim, Omar Orfali, Orfali Bros (UAE)

 

KNIFE RECOGNITION

 

In a landmark shift, The Best Chef Awards debuted its tiered Knife recognition system, designed to offer a more comprehensive, inclusive view of culinary excellence. Abandoning traditional rankings, this system honours chefs based on impact and skill across three categories, recognising a total of 550 culinary professionals across 6 continents:

 

  • Three Knives (The Best): Celebrating the highest tier of culinary mastery, awarded to 97 chefs who achieved 80% or more of the maximum points.

  • Two Knives (World-Class): Acknowledging 177 chefs who reached 40% or more, representing world-class expertise.

  • One Knife (Excellent): Recognising 276 chefs who attained 20% or more, underscoring their notable contributions to the field.

 

Chef Himanshu Saini received Three Knives at the Best Chef Awards 2024. In addition to obtaining the Three Knives distinction, Chef Himanshu was also recognized as the Best Chef for Dubai, in a separate, individual award. Known for his exceptional presentation skills, Chef Himanshu has captivated diners with dishes combining technique, passion, and a deep connection to Indian gastronomy. Trèsind Studio, located in Dubai, UAE, has quickly risen to prominence, becoming a destination for food lovers from around the globe.

 

For the complete list of The Best Chef Awards 2024 winners and honourees, please visit thebestchefawards.com

 

A SHOWCASE OF CULINARY EXCELLENCE IN DUBAI

 

The awards ceremony concluded three days of exhilarating events, including thought-provoking panel discussions, the Food Meets Science conference, and exclusive culinary experiences. Drawing over 3,000 attendees, the 2024 edition created a vibrant platform for chefs, industry leaders, and culinary enthusiasts from around the globe to connect, collaborate, and inspire.

 

Dubai’s dynamic culinary scene shone brightly at The Best Chef Awards 2024, with a notable number of Dubai-based chefs recognised across the Knife tiers. This acknowledgment reflects the city's growing influence on the global gastronomic stage:

 

  • Three Knives: Grégoire Berger (Ossiano) and Himanshu Saini (Trèsind Studio)

  • Two Knives: Mohamad Orfali (Orfali Bros) and Daniel Birk (Row on 45)

  • One Knife: Rahul Rana (Avatara), Solemann Haddad (Moonrise), and Tom Allen (Dinner by Heston)

 

Ahmed Al Khaja, CEO of Dubai Festivals and Retail Establishment (DFRE), part of Dubai Department of Economy and Tourism (DET), said: “Dubai’s successful hosting of The Best Chef Awards 2024 has underlined its status as a global gastronomy capital, with the city providing a platform not only to celebrate global culinary talent, but also to bring the industry together to share knowledge and explore innovation. We congratulate all the chefs from around the world recognised in this year’s edition of the awards, and are proud to see Dubai-based culinary talent among them, as they continue to contribute to our goal to become the best city to visit, live and work in.

 

Cristian Gadau, Co-founder of The Best Chef, said, “Bringing The Best Chef Awards to Dubai for the first time has been a landmark moment for us, and we couldn't have asked for a more remarkable city to host this celebration. Dubai’s ambition, spirit, and dedication to excellence perfectly mirrored the calibre of talent we witnessed at this year’s awards. My deepest congratulations to every chef honoured—your work is a beacon of inspiration to the culinary world. To see so many gifted individuals from across the globe, gathered to share their passion and innovation, is a reminder of what makes this industry so exceptional.”

 

Joanna Slusarczyk, Co-founder of The Best Chef, added, “This year, we were privileged to acknowledge an extraordinary 550 chefs—each one an embodiment of skill, vision, and dedication. The new Knife recognition system has allowed us to highlight chefs at all stages of their journey, giving due respect to their craft and contributions. Witnessing this level of talent, from renowned masters to emerging stars, all here in Dubai, has been profoundly moving. We are honoured to be a part of this journey and look forward to seeing these chefs continue to shape the future of global gastronomy.”

 

The success of The Best Chef Awards in Dubai reinforces the city’s position as a premier culinary destination, showcasing its commitment to supporting international talent and innovation. With the conclusion of this landmark edition, Dubai’s reputation as a global food hub has been elevated, leaving an indelible mark on the international culinary stage.

 

The Hosteller secures a consolidated ₹48 Crore in Series-A funding

The Hosteller secures a consolidated ₹48 Crore in Series-A funding to accelerate nationwide expansion; aims to becoming Asia’s largest backpacker hostel brand

V3 Ventures led the Series A equity round of ₹32 Crore with Blacksoil investing ₹16 Crore venture debt to complete the ₹48 Crore raise

The Hosteller, India’s leading backpacker hostel brand, today announced the successful completion of its Series A funding round, securing a total investment of ₹48 Crore. The equity investment was led by V3 Ventures along with participation from prominent investors including Synergy Capital Partners, Unit e Consulting LLP, Real Time Angel Fund (Climber Capital), Ice VC led by Mrunal Jhaveri, and AL Trust (Thrive Ventures).

Notable individual investors joining the round include Harsh Shah from Naman Group Family Office, Akash Hiren Zaveri, founder of Plix and Vedang Patel, founder of The Souled Store. The company also raised ₹16 Crore from Blacksoil as venture debt, marking a major milestone in The Hosteller’s growth journey.

Pranav Dangi, Founder and CEO of The Hosteller, said, This strategic investment will further strengthen our mission of delivering standardized offerings pan India enabled by a tech-first approach to the backpacking community. We aim to have 10000 beds by March 2026 from the existing 2500 beds. Backpacker hostels have become the go-to choice for GenZ and millennial travelers in the post-covid era. The fresh capital will not only accelerate our expansion but also help us acquire customers from the newer territories.

Arjun Vaidya, Co-Founder of V3 Ventures, said, We noticed a change in the way GenZ travels - from saving up for 1 holiday a year to traveling every long weekend. And, The Hosteller fulfills this exact need. With a standardized, tech-first, budget-friendly option - the brand offers something truly unique to its customers. This makes us even more excited about the growth ahead. The Hosteller has demonstrated outstanding execution capabilities in the consumer and travel space.

The fresh capital will be strategically utilized to expand The Hosteller’s footprint across India, with plans to strengthen its presence in existing cities such as Rishikesh, Manali, Bangalore, Delhi, etc. while venturing into new travel destinations. The company aims to maintain its robust growth trajectory while continuing to provide high-quality, immersive travel experiences for backpackers.

What is Slow Tourism and Why is Its Practice Growing?

Slow tourism is becoming a significant trend as travellers move away from mass tourism in favour of more mindful, sustainable and immersive experiences. This movement encourages a deeper connection with the local communities and the environment by slowing down the pace of travel. Below, we explore how some of the exotic destinations around the globe are embracing slow tourism and why its practice is booming!

1. Kenya

Kenya, famous for its iconic wildlife and breathtaking landscapes, is an ideal destination for slow tourism. Instead of rushing through safaris, travel agencies like Wild Whispers are offering exclusive and extended experiences that allow visitors to spend more time connecting with nature. This approach not only provides tourists with unforgettable moments in the wild but also promotes sustainability by minimising environmental impact.

By staying longer and participating in conservation efforts, visitors contribute to preserving Kenya’s wildlife and ecosystems. Kenya’s slow tourism offerings include private safaris, inviting stays in eco-friendly lodges and interactions with the local Maasai communities, which all emphasise meaningful connections and responsible travel. - Mr. Aman Shah, CEO, Wild Whispers

 

2. Bali

Bali’s serene landscapes, rich cultural heritage and wellness retreats make it a prime haven for slow tourism. Visitors who opt for slow travel here can spend their time exploring the island’s spiritual and artistic traditions rather than simply hitting the tourist hotspots.

Tria Uma Wisata, a destination management agency, curates slow travel experiences in Bali by offering personalised cultural tours, seaside excursions and interactions with local artisans.

Tourists can enjoy longer stays in remote villages, learning traditional Balinese crafts or participating in rituals that reveal the island’s unique spiritual practices. This approach not only benefits the environment but also supports the local community by providing more meaningful, culturally rich experiences. -  Ms Niluh Werdiani, Managing Director, Tria Uma Wisata.

 

3. Qatar

Qatar is increasingly appealing to slow travellers who seek a blend of modern luxury and cultural depth. While known for its opulence, Qatar offers backpackers a chance to slow down and experience its rich heritage and natural beauty at a more relaxed pace.

Regency Holidays plays a vital role in creating slow tourism experiences by offering extended stays that focus on Qatar’s desert landscapes, museums and cultural landmarks.

Visitors can explore the rich history of Islamic art, visit traditional souks or even take part in sustainable desert safaris that respect the natural environment. This slow-paced exploration encourages a deeper understanding of the country’s heritage and promotes responsible tourism practices. - Manoj Kumar Tiwari, General Manager, Regency Holidays

 

4. Dubai

Dubai, often synonymous with luxury and fast-paced attractions, is increasingly embracing the concept of slow tourism. While the city is famed for its shopping festivals and vibrant entertainment scene, it now offers visitors the chance to slow down and explore its rich cultural and natural heritage through longer, more immersive stays.

Al Habtoor City Hotels Collection, with its exceptional array of hotels and unique experiences, caters to this emerging trend by providing luxury accommodations designed for those seeking a more relaxed, yet deeply engaging, exploration of Dubai. Guests can take their time to discover the city’s historic neighborhoods, immerse themselves in local culture, or embark on tranquil desert experiences—all while enjoying the comforts of world-class hospitality. - Mr. Soufiane El Allam, Complex Commercial Director of Al Habtoor City Hotel Collection

 

As people seek more sustainable, enriching travel experiences, the concept of slow tourism will continue to grow. These destinations are leading the way by offering meaningful experiences that encourage longer stays and responsible tourism practices. By embracing slow tourism, tourists reduce their environmental impact and create a positive shift in the way the world travels.

HRAWI Launches 'Pledge to Vote' Campaign for Maharashtra Assembly Elections In One of India’s Largest Industry Outreach Programmes

Mumbai, November: Building on the success of its Pledge to Vote campaign for the May 2024 General Elections, the Hotel & Restaurant Association (Western India) - HRAWI has launched a similar initiative on a larger scale for the upcoming Maharashtra Assembly elections. Aimed at increasing voter participation, HRAWI has issued a circular encouraging its members to actively promote the Pledge to Vote campaign amongst their patrons.

The circular outlines several strategies to engage patrons and underscore the importance of each vote. Member establishments have been encouraged to display placards prominently, reminding guests of the voting day and motivating them to participate in the democratic process. Additionally, HRAWI has encouraged incentives for voters through suitable discounts and promotions to patrons who show the indelible ink mark as proof of voting.

HRAWI has also urged members to leverage their digital platforms for social media engagement. By posting regular updates, alerts, and reminders, the association hopes to spread the message of responsible citizenship to a wider audience.

"As HRAWI celebrates its 74th anniversary, we recognize the significant role our industry plays in promoting civic engagement. The hotel and restaurant industry connects with people across Maharashtra like no other, positioning us uniquely to inspire and influence. Through this campaign, we aim to reach out to the patrons of all the hotels and restaurants in Maharashtra and amplify the voice of democracy," says Mr. Jimmy Shaw, President, HRAWI.

The Pledge to Vote campaign relies on the active participation of association members to achieve its goals. The Association emphasizes the collective power of the industry to make a meaningful impact, showcasing HRAWI’s commitment to social responsibility and civic involvement.

This campaign demonstrates the industry’s dedication to civic responsibility and support for the democratic process. Ahead of the 2024 Maharashtra Assembly Elections, HRAWI acknowledges the profound influence that voter awareness and participation have on the nation’s future. In response, it is mobilizing the entire hospitality industry to drive this initiative and encourage community action.

“The Pledge to Vote campaign is more than an initiative; it is a movement that reinforces the pivotal role our industry plays in upholding the pillars of democracy. Through active participation and civic duty encouragement, we contribute to shaping the direction of our country,” concludes Mr. Shaw.

Soy Como Soy Unveils Nikkei 2.0: A Fresh Take on Japanese-Peruvian Fusion


2024, Pune: Soy Como Soy, the eclectic dining destination in Pune’s Kalyani Nagar, is once again shaking things up with the launch of its new menu—Nikkei 2.0. This refined offering reimagines the dynamic flavors of Japanese and Peruvian cuisine, bringing creativity, quality, and innovation to the forefront of every dish. With an ingredient-driven approach and a focus on technique, Soy Como Soy continues to push the boundaries of gourmet fusion.


Sourcing the finest ingredients from Peru to maintain authenticity, while showcasing the precision of Japanese culinary techniques, the new dishes are a testament to the art of harmonious fusion. Nikkei 2.0 celebrates bold, complex flavors, prepared with the kind of meticulous care that transforms each plate into a culinary story.


After months of research and experimentation, the chefs at Soy Como Soy have crafted a menu that honors the rich culinary traditions of both Japan and Peru. Each dish is technique-driven, designed to expose the palate to a symphony of textures and tastes. The menu offers a sensory journey that’s as much about the experience of creation as it is about the flavors themselves.


The new menu opens with fresh Crab Salad or Chilled Tofu Salad, both of which balance sweet and savory Japanese dressings for a refined start to the meal. The appetizers present a bold array of flavors: the Akami Tuna with Crispy Rice offers a delightful contrast of texture, while the Hokkaido Scallop, with its Japanese seven-spice mix, introduces a fiery kick. The Enokitake showcases delicate mushroom varieties enhanced by the velvety richness of truffle, while the Kataifi Ebi—a shrimp tempura paired with yuzu balm—adds a citrusy brightness to the table.


For the main course, the Black Cod with Granny Smith miso stands out, blending the smoothness of miso with a subtle hint of green apple tartness. The Karifurawa, a cauliflower steak dressed with feta, sesame sauce, chimichurri, and Japanese chili oil, elevates humble ingredients to gourmet status. Another star of the menu is the Sweet Potato, where the punch of Peruvian red chili peppers is balanced by soy glaze and Leche de Tigre—a zesty, citrusy marinade that adds depth to the dish.


A highlight of the new Nikkei 2.0 experience is the cold bar, which is open to diners who can watch sushi being rolled, ceviche marinated, and carpaccio prepared with precision. The Salmon Crudo, featuring truffle passion and wasabi emulsion, delivers a layered burst of flavor, while the Hamachi Tiradito—with Japanese yellowtail, ossetra caviar, and jalapeño—brings both elegance and boldness to the plate. The Lychee Ceviche, accented with jalapeño and cilantro, is a refreshing balance of sweet and spicy.


The beverage menu, carefully curated to complement the flavors of Nikkei 2.0, features a selection of cocktails that combine the best of Peruvian and Japanese influences, enhancing the dining experience with drinks that are as thoughtfully crafted as the food.


Sandy Singh of Soy Como Soy shares, “After some extensive research and inspiration from some of the best Nikkei restaurants in the world, we are very excited to launch our latest menu , Nikkei 2.0. An eclectic mix of timeless classics and ingredient driven as well as technique forward dishes, this new menu is definitely going to gratify all the 5 senses“


With ingredients carefully sourced from Japan and Peru, and dishes that promise a rare and distinct taste, Nikkei 2.0 offers visitors a truly unique culinary experience. The attention to detail in both technique and flavor sets a new benchmark for gourmet fusion dining, making Soy Como Soy a standout destination for those seeking a vibrant, ingredient-driven meal in Pune.

ROHL expands presence in Madhya Pradesh, inaugurates new hotel- Regenta Place Gwalior

Bengaluru, November 2024: Royal Orchid Hotels Ltd. (ROHL) today announced the inauguration of its maiden property, “Regenta Place Gwalior”, in the cosmopolitan city, and 3rd property in Madhya Pradesh, expanding presence in central India. Poised to become a preferred tourist accommodation, the value-priced hotel is conveniently located 7 kms from the bus stand and railway station, 20 kms from Rajmata Vijaya Raje Scindia Air Terminal (Gwalior Airport) for the requirements of both corporate & leisure travellers.

With 39 spacious and professionally designed rooms across segments like premium room (320 sq. ft), executive room (275 sq. ft), and deluxe room (250 sq. ft), the hotel offers modern amenities and comfort with an exquisite hospitality experience. The hotel rooms also feature a stunning view of the popular Gwalior fort, adding to the experience with a touch of luxury. To further enhance the experience, the guests can enjoy a variety of delicious cuisines at ROHL’s signature all-day dining restaurant- Pinxx, and relax and rejuvenate with exotic cocktails and mocktails by the pool side at Sky & Beyond Pool Side Bar Lounge with staggering views of the vibrant city.

 

Madhya Pradesh, also known as the heartland of India has witnessed a growth trajectory (visitors’ footfall) of tourists in state from 34.1 million in 2022 to 112.2 million in 2023 due to its tourist attractions that include 12 national parks, 25 sanctuaries, 7 tiger reserves, and 14 UNESCO World Heritage Sites (11 tentative and 3 permanent). Gwalior, celebrated as the "City of Temples", famous for its palaces and religious sites, attracts tourists from across the country and globe showcasing the state’s glorious past. Madhya Pradesh government’s strong involvement underscores the impact and potential of tourism in the state, where “Regenta Place Gwalior” will fulfil the increasing demand of accommodations in the city.

Speaking about the inauguration, Chander K Baljee, Chairman and Managing Director, ROHL, said, “The state is witnessing a remarkable increase in tourism and ROHL will propel this growth by further supporting the tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. Gwalior is known for distinctive flavors, glorious past, and architectural grandeur, which makes it a perfect location to travel. Expanding footprints in the state is strategically aligned with our vision to be present in all places where tourism is thriving”.

Located centrally, “Regenta Place Gwalior” provides easy access to the some of the most renowned landmarks in the city like Gwalior Fort, Jai Vilas Palace, Teli Ka Mandir, Tomb of Mohammad Ghaus, Sun Temple, Madhav National Park and other tourist attractions. The hotel also features a board meeting room and two conference rooms for business meetings, conferences and other gatherings.

Gwalior is known for its palaces and temples and the lush greenery that surrounds the region. The increasing tourism demand has allowed travellers and tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. The new property launch is part of ROHL’s expansion strategy of being present in all significant markets with increasing tourism demand. 

Ingredient Ideology | Tasty Ways With Baked Beans By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.


Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:


Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot. 


Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.


Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

Red/green/yellow capsicums-1/2 cup chopped

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Cake Mixing Ceremony at Holiday Inn Agra

In celebration of the upcoming festive season, Holiday Inn Agra recently hosted a vibrant Cake Mixing Ceremony with special guests from the Wedding Association of Agra. This annual event, a beloved tradition in the lead-up to the holiday season, brings together an array of colorful dried fruits, spices, and spirits mixed with joy, laughter, and festive cheer.

The ceremony, held at Holiday Inn Agra’s scenic garden area, was attended by esteemed members of the Wedding Association, along with hotel patrons and the Holiday Inn team. Guests were welcomed with a warm ambiance, live music, and a wide selection of seasonal treats. Participants donned aprons and chef hats as they joyously mixed an assortment of fruits and nuts for the hotel’s holiday cakes, symbolizing a spirit of togetherness and celebration.

Speaking at the event, Ms. Mukta Khanna, General Manager of Holiday Inn Agra, expressed gratitude to the Wedding Association members for their presence and emphasized the importance of celebrating traditions together. “At Holiday Inn Agra, we value community and togetherness, and what better way to celebrate than through the delightful ritual of cake mixing? We are honored to share this festive experience with the Wedding Association, and we look forward to strengthening our bonds with them for future events and celebrations.

 

The event was a perfect blend of tradition and festivity, kicking off the holiday season in style.

Project 100 Coconut Trees: A Step Towards Sustainability and Serenity at Four Seasons Resort Maldives at Kuda Huraa

This month marks the successful completion of Project 100 Coconut Trees at Four Seasons Resort Maldives at Kuda Huraa, an initiative that has transformed key areas of the Resort with 100 newly planted coconut trees. This project not only enriches the Resort’s natural beauty but also strengthens its sustainability efforts under the Four Seasons For Good program.

The newly planted coconut trees - which include the vibrant Chowghat Orange Dwarf, resilient Malayan Green Dwarf, and high-yielding Gangabondam Hybrid - are now thriving in locations such as Sunset Beach, Sunrise Beach, Reef Island, The Island Spa, and the back-of-house staff area. Each tree is expected to absorb up to 25 kilograms of CO2 annually, helping to reduce the Resort’s carbon emissions by an additional of approximately 2,500 kilograms per year. In addition, these trees will provide natural shade, cooling effects, and enhanced privacy for guests visiting the island.

"Project 100 Coconut Trees is a reflection of our ongoing commitment to creating a harmonious environment for both our guests and the planet," says Didier Jardin, General Manager at Four Seasons Kuda Huraa. "With these trees now part of our landscape, we’re contributing to the island’s beauty while taking meaningful steps toward a more sustainable future.” 

Aligned with the Four Seasons For Good initiative, which focuses on both Planet and People, Project 100 Coconut Trees is the latest in a long line of inspiring initiatives at Kuda Huraa.  From coral reefscaping and sea turtle rehabilitation to a hospitality apprenticeship for Maldivian youngsters and thriving onsite herb and vegetable gardens, Four Seasons Kuda Huraa prioritises projects that consider both the local environment and community. The Resort also takes accountability across all of its departments and operations through annual EarthCheck assessments, earning the EarthCheck Silver award in 2024.

Through Project 100 Coconut Trees and initiatives like it, Four Seasons continues to elevate the standard of eco-conscious luxury, ensuring that nature and hospitality flourish side by side.

For more information on the conservation and sustainability initiatives at Four Seasons Kuda Huraa, click here.



LeAmanah Successfully Hosts Season 5 of LeAmanah Awards in collaboration with Radisson Blu Paschim Vihar Powered by Ram Rattan Group

New Delhi, India – 2024: LeAmanah proudly celebrated the 5th edition of the LeAmanah Awards in a grand event held at the Sapphire Banquet, Radisson Blu Paschim Vihar, New Delhi, on Saturday, 31st August 2024. The prestigious awards ceremony, powered by Ram Rattan Group, brought together some of the most distinguished names in the industry to recognize outstanding achievements and contributions across various sectors.

The LeAmanah Awards Season 5 marked a significant milestone for the brand as it continues to empower businesses and individuals to reach new heights. With a mission to honor excellence, innovation, and leadership, the event spotlighted notable contributors across various fields, including hospitality, entrepreneurship, social activism, fashion, and more.

Anu Singh Bagal, Founder and Managing Director of LeAmanah, extended her heartfelt gratitude to all attendees, partners, and collaborators who made the night a resounding success. She expressed appreciation for the unwavering support and dedication of every individual and organization involved, emphasizing how their contributions have elevated the LeAmanah Awards to new heights. "Thank you for joining us in celebrating excellence and inspiring progress. Together, we are creating a legacy of innovation and leadership that will continue to inspire for years to come," she concluded.

Partners and Collaborators

This year’s event saw Radisson Blu Paschim Vihar as the hospitality partner, adding a layer of elegance and sophistication to the ceremony. The collaboration with Ram Rattan Group played an essential role in powering the event, showcasing the group’s commitment to supporting industry growth and leadership.

Key Associate Brand Partner of the event included:

·       Radisson Blu Paschim Vihar New Delhi

·       Radisson Resort Goa Baga

·       Radisson Gurugram Udyog Vihar

·       Radisson Blu Faridabad

·       Radisson Collection Hotel & Spa Riverfront Srinagar

·       Radisson Hotel Sector 29 Gurugram

·       ITC Hotel, ITC Maurya, New Delhi

·       ITC Maratha, a Luxury Collection Hotel, Mumbai

·       Sheraton, New Delhi, Hotel

·       Regenta Central, City Vilas Palace, Ambala

·       Regenta Dehradun by Royal Orchid Hotels Ltd

·       Regenta Place, Sabrina, Kathmandu, by Royal Orchid Hotels Ltd

·       Karma Lakelands Golf Resorts and Residences

·       Ascot Hospitality

·       Eight Continents Hotels & Resorts

·       Saraca Hotel, Lucknow

·       Saraca Resort & Spa, Corbett

·       Neonz Resort & Club, A Unit of Charotar Hotels

·       Noormahal Palace, Incredible !ndian Palace Hotel

·       Planet Hollywood, Thane City

·       MGM Muthu Hotels

·       The Lalit New Delhi

·       The Park, New Delhi

·       Vivanta, Jammu City Centre

·       Pride Plaza Hotel, Aerocity, New Delhi

·       The Khyber Himalayan Resort & Spa, Gulmarg

·       Crowne Plaza, Greater Noida

 

Karma Lakelands as Gold Sponsor

We were proud to announce Karma Lakelands as the Gold Sponsor for the LeAmanah Awards Season 5. Renowned for their commitment to sustainable luxury and exceptional hospitality, Karma Lakelands has been a pivotal player in enhancing the guest experience in the hospitality industry. Their support significantly contributes to the success of the LeAmanah Awards, embodying the values of excellence, innovation, and environmental stewardship that the awards celebrate.

Vallabh Textiles

We were proud to present Vallabh Textiles as the “Textile Partner” for the LeAmanah Awards Season 5. Their support significantly contributes to the success of the LeAmanah Awards, embodying the values of excellence, innovation, and craftmanship that the awards celebrate.

Key brand partners of the event included:

·       Akasa Wellness

·       Vallabh Textiles

·       Greater Than Gin

·       Akra

·       Bira

·       Aakriti Digitals

·       Alpha Droid

·       Bandarful

·       Benson Trophy & Awards

·       AB Consulting

·       Tatve Events

·       The Event Crew

·       CIN (Creativity in Nature)

·       Device Next

·       Eco Clean

·       Flyberry

·       Gem Mines

·       Himmaley Spirits

·       Hospemag.me

·       Karma Care

·       Deli₹naq

·       Nutricircle

·       Jimmy’s

·       Teachers Packaged Drinking Water

 

Launched our Global Hospitality General Manager Leader:  Mr Puneet Chaudhry

LeAmanah Awards Season 5 proudly launched Mr. Puneet Chaudhry, General Manager of Radisson Blu Paschim Vihar as our Global Hospitality General Manager Leader at LeAmanah Awards Season 5. We sincerely thank Mr. Puneet Chaudhry, General Manager of Radisson Blu Paschim Vihar, for his unwavering support and leadership in making this event possible. His commitment to excellence and attention to detail have elevated the event experience, ensuring that guests enjoy world-class hospitality in one of Delhi's premier luxury venues.


Launched our Brand Ambassador: Mr Vipul Mohan

The evening also witnessed Mr. Vipul Mohan, Brand Ambassador and Social Activist for LeAmanah, being acknowledged for his efforts in promoting social change through innovative collaborations. The awards were further graced by the presence of Mr. Vijay Chaudhary, Managing Director of Ram Rattan Group, who provided invaluable guidance and leadership throughout the event.

 

Let the Leaders’ Talk

The 'Let the Leaders Talk' panel discussion at LeAmanah Awards Season 5 brought together industry stalwarts for an impactful and thought-provoking session. Moderated by Perkin Rocha, Executive Vice President of Operations at Royal Orchid Hotels & Regenta Hotels, the discussion featured a distinguished panel of experts including:

  • Puneet Chaudhary, General Manager, Radisson Blu Paschim Vihar

  • Neeraj Balani, Chief Operating Officer, Ascot Hospitality

  • Amit Kumar, Area General Manager, ITC Hotels

  • Siddhant Chowdhary, Managing Director, Vivanta by Taj Jammu City Centre

  • Amit Razdan, Chief Operating Officer, Saraca Hotels

  • Daman Singh, General Manager, Karma Lakelands Golf Resort & Residences

  • Mohd Shoeb, Associate Vice President - North, Pride Hotels

  • Tanuj Arora, General Manager, Planet Hollywood Thane

  • Prashanth Kumar, Vice President South Asia, Malaysia, Middle East & Business Support Asia Pacific, Accor Plus

The panelists shared valuable insights on the future of the hospitality industry, highlighting innovation, sustainability, and leadership strategies. It was a truly engaging discussion that left attendees inspired and equipped with fresh perspectives.

 

LeAmanah launches Akasa Wellness as Wellness Partner in LeAmanah Awards Season 5

LeAmanah is proud to launch Akasa Wellness, a leading name in the wellness industry, as the official Wellness Partner at LeAmanah Awards Season 5. Akasa Wellness, under the visionary leadership of Dr. Lipi Pathak, is renowned for its holistic approach to well-being, combining ancient wisdom with modern practices to offer a transformative experience. Their partnership signifies the commitment of LeAmanah Awards to fostering health, wellness, and balance, adding a mindful dimension to this prestigious event.

By bringing Akasa Wellness into the fold, LeAmanah emphasizes the importance of overall well-being, recognizing the role it plays in personal and professional excellence.


The Grand Opening by Ms. Gopika Midha

The LeAmanah Awards Season 5 commenced in spectacular fashion, with Ms. Gopika Midha, a dynamic entrepreneur and visionary, taking the stage as the Show Opener. Her vibrant presence and charismatic energy set the tone for the evening, captivating the audience and highlighting the essence of leadership and innovation.

 

Ms. Gopika Midha, through her entrepreneurial journey, has been an inspiration to many, and her involvement in the LeAmanah Awards brings immense pride to the event. As a celebrated businesswoman, she embodies the spirit of empowerment, making her the perfect figure to launch an evening dedicated to recognizing excellence across various industries.

 

An Evening of Celebrations

The gala evening commenced with a grand welcome, followed by a series of high-energy performances, awards presentations, and an exclusive networking session for industry leaders, guests, and awardees.

LeAmanah extends its heartfelt gratitude to all partners, sponsors, collaborators, and attendees for their unwavering support and contributions to making LeAmanah Awards Season 5 a grand success.


FHRAI Hosts a Successful Three-Day Convention in Goa

The Federation of Hotel & Restaurant Associations of India (FHRAI), the third largest hospitality association in the world, recently hosted a three-day convention in Goa, bringing together industry leaders, professionals, and stakeholders to discuss the future of the hospitality sector. This year's theme, "Tourism @2047: Invincible," focused on the vision for the hospitality industry in the coming decades, emphasising resilience, innovation, and sustainability. The event featured engaging sessions, networking opportunities, and a celebration of excellence in the industry.

A key highlight of the convention was the keynote address delivered by Mr. Puneet Chhatwal, Managing Director and CEO of Indian Hotels Company Limited (IHCL). Mr. Chhatwal’s insights on leadership and strategic growth in the hospitality sector were not only inspiring but also demonstrated his commitment to advancing industry standards. His contributions to the field have been invaluable, and we are grateful for his continued leadership and vision.

The three-day event, running from October 16th to 18th, was inaugurated by Shri Gajendra Singh Shekhawat, Hon’ble Minister for Tourism, Government of India, in the presence of Dr. Pramod Sawant, Hon’ble Chief Minister of Goa. The convention brought together approximately 800 delegates to discuss the future of India’s tourism and hospitality industry. The welcome address was delivered by Mr. D.S. Advani, Chairman of the Convention Organizing Committee (COC), and Mr. Pradeep Shetty, President of FHRAI. 

Honourable Minister for Road Transport & Highways, Mr. Nitin Gadkari, shared his thoughts via a video message. Additionally, Ms. Mugdha Sinha, Director General of Tourism, Ministry of Tourism, also addressed the event. Mr. Suman Billa, Additional Secretary, Ministry of Tourism, was among the speakers. 

Pradeep Shetty, President of FHRAI, said, "I want to extend my heartfelt thanks to everyone who attended this year's convention. Your participation reflects our collective commitment to excellence and innovation in the hospitality industry. Together, we can drive meaningful change and create a brighter future for our sector. I am grateful to our esteemed speakers, panellists, and partners for contributing their insights and expertise. It is through collaboration that we can overcome challenges and seize new opportunities."

A key highlight of the convention was the release of a comprehensive report by the FHRAI’s recently established Centre of Excellence on the "Ease of Doing Business" in the hospitality sector. This centre of excellence has been established in 2024 to further strengthen FHRAI’s advocacy efforts. This CoE, a research arm, focuses on advancing knowledge, innovation, and excellence in the tourism and hospitality sector. The centre aims to serve as an industry think tank, conduct research, and provide valuable insights. Its goal is to drive positive transformation within the industry and strategic relationships with policymakers.

This report was developed after consulting over 500 key stakeholders, including hotel owners, operators, regulators, and industry associations. The report underscores the hospitality industry's vital role in driving economic growth and job creation. It identifies critical challenges faced by the industry and provides actionable recommendations to improve the business environment. The report also emphasises the need for improved regulatory frameworks, better access to funding, and enhanced training programs to support workforce development. By addressing these issues, the industry can strengthen its resilience and drive sustainable growth in the coming years.

Throughout the three days, the convention featured various business topics, including panel discussions on market trends, customer experience, digital transformation, and sustainable practices. Industry experts shared their knowledge and insights, fostering engaging conversations that inspired attendees to rethink and innovate in their respective fields.  Awards were presented on both the first and last days of the convention, celebrating excellence across various categories and honouring those who have made significant impacts in the hospitality sector.

The industry paid tribute to key figures in the hospitality sector recognizing their contributions. The Lifetime Achievement Award was posthumously awarded to Late Mr. Prithvi Singh Oberoi, Former Executive Chairman of EIH Limited, in recognition of his leadership and impact on the hospitality industry. In addition, three industry leaders were inducted into the Hall of Fame. These are Dr. Ajit B Kerkar, Former Chairman and Managing Director of the Taj Group of Hotels, Late Capt. C P Krishnan Nair, Founder Chairman of The Leela Group of Hotels, and Mr. Lalit Suri, Founder Chairman of The Lalit Suri Hospitality Group. On the Awards Night, several awards were given to a diverse range of professionals and organisations, showcasing the best practices in service, management, and innovation. 

FHRAI 54th Annual Convention was a remarkable success, fostering valuable connections and setting a positive tone for the future of the hospitality sector. We extend our heartfelt thanks to all attendees, speakers, and sponsors for making this event memorable. Special thanks to IHCL and Taj Cidade for their support. We look forward to continuing our journey together in advancing the hospitality industry. 



ShriGo Hotels & Resorts Founder Nandlal Agarwal honored with Young Hotelier of the Year Award at 52nd FHRAI Convention

Goa, India – October 2024 – ShriGo Hotels & Resorts is thrilled to announce that its founder, Nandlal Agarwal, has been awarded the Young Hotelier of the Year at the 52nd Federation of Hotel and Restaurant Associations of India (FHRAI) Convention, held at the prestigious Taj Cidade de Goa. This annual convention, a landmark event in the Indian hospitality industry, celebrates outstanding contributions and achievements that are shaping the future of hospitality in India.

 Nandlal Agarwal shared, “It is an immense honor to receive the Young Hotelier of the Year award at such a prestigious forum. At ShriGo, our mission is to redefine hospitality by putting our guests’ needs first. This award is a testament to the hard work and dedication of the entire ShriGo team. Together, we aim to continue elevating the standards of the Indian hospitality industry.”

Founded in 2020, ShriGo Hotels & Resorts has rapidly expanded under Agarwal’s leadership, with over 20 + properties nationwide, each committed to providing comfortable and quality accommodations. His innovative, guest-centered approach has not only propelled the brand’s success but also established new benchmarks in the hospitality space, focusing on accessible luxury and meaningful travel experiences.

 The convention at Taj Cidade de Goa was an inspiring platform for networking, discussions, and insights into the future of hospitality, with a shared commitment to innovation, sustainability, and excellence. The event witnessed leaders and professionals from across the nation, recognizing visionaries who have redefined industry standards. Agarwal’s recognition as Young Hotelier of the Year underscores his dedication and relentless pursuit of excellence, leading ShriGo Hotels to become a respected name in the sector.


Radisson Blu, Bengaluru, Outer Ring Road First in India  to be Awarded LEED V 4.1 Platinum Certification (Operations & Maintenance)by US Green Building Council

Radisson Blu, Bengaluru, Outer Ring Road, is the first hotel in India to be awarded the prestigious LEED V 4.1 Platinum Certificate (for Operations & Maintenance of an Existing Building). 

Issued by the US Green Building Council, this top-level certification reflects Radisson Blu, Bengaluru, Outer Ring Road’s outstanding commitment to sustainability. 

The hotel has taken many, impactful steps, including investments in renewable energy and innovation, to consistently reduce its carbon footprint. The hotel building is 100% powered by green energy, which is generated from its own solar plant. This makes it de facto a net zero energy building. Most of the hotel’s cars used for guest commutes are EVs and in addition, these cars charge on-site with electricity that is generated from the hotel’s solar plant 

The hotel has an in-house bio-gas plant, which converts waste into biogas which is sufficient to fully supply the staff canteen for cooking purposes.  The useful by-product of the process is high-quality organic sludge, which is further used to fertilize the gardens. This has allowed the hotel to completely move away from non-organic fertilizers. This system has allowed the hotel to achieve 100% circularity as far as organic waste management is concerned, making it an industry first in the hospitality sector in India.

To avoid using single-use plastic bottled water, the hotel has installed an in-house water bottling plant and refills glass bottles used in all guest rooms, restaurants, and banquet facilities. This system alone has allowed to avoid more than a tonne of plastic waste every year.

The hotel excels in minimizing water use. It has a robust rainwater capture, reuse, and recharge system in place. Over 40% of the roof area is used for storing in the rainwater sump and re-using the captured rainwater for domestic purposes through a filtration plant. The water used for the large on-site laundry is 100% circular. An ETP (Effluent Treatment Plant) of 40 Kilo Litre Per Day has been installed to recycle all of the hotel’s laundry water. The same water goes to an STP (Sewage Treatment Plant) for further processing and to bring it back to the required quality for reuse, the water is then run through UF (Ultra Filtrations) and RO (Reverse Osmosis). 

Mr. Austin Roach (Chairman, Radisson Blu Bengaluru Outer Ring Road – A venture by Roach Lifescapes) says, “At Radisson Blu, Bengaluru, Outer Ring Road, sustainability is not about following a trend, but is a sincere way of life. For over a decade, we are deeply committed to the environment and we are acutely aware of the impact that the hospitality industry alone can have on our planet. We are honoured to have been awarded LEED Platinum certification, which is a recognition of our efforts and impetus for us to do even more, to continue creating a positive environmental impact.”

The Fern Hotels & Resorts Enhances Gujarat's Hospitality Landscape with Two New Openings

Unveils The Fern Sattva Resort, Little Rann of Kutch & The Fern Residency, Porbandar


Mumbai, October 2024: The Fern Hotels & Resorts
, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of 2 new properties in Gujarat- The Fern Sattva Resort, Little Rann of Kutch and The Fern Residency, Porbandar. The addition of these new properties will reinforce the brand's leadership position in this key market and underline its commitment to impeccable guest experiences. The company now has a total of 38 properties in Gujarat, operational and shortly opening.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, expressed his pleasure at the group's continued expansion and commitment to delivering impeccable hospitality. Speaking on the occasion, he commented, "Today marks a significant milestone for The Fern Hotels & Resorts as we unveil two new properties in the vibrant state of Gujarat: The Fern Sattva Resort in the enchanting Little Rann of Kutch, and The Fern Residency in Porbandar. We are pleased to expand our footprint in this culturally rich region, offering unique hospitality experiences that celebrate both the beauty of Gujarat and our commitment to sustainability. Our utmost priority remains delivering top-notch service and warm hospitality to every guest. Each property is designed not just as a place to stay, but as a haven where guests can unwind and create lasting memories. We believe that exceptional service is the cornerstone of a remarkable experience, and our teams are committed to providing personalized attention that exceeds expectations. We look forward to welcoming guests to these remarkable locations."

The Fern Sattva Resort, Little Rann of Kutch

Beautifully set amidst the captivating landscapes of deserts and forests, The Fern Sattva Resort, Little Rann of Kutch presents an exquisite retreat for both business and leisure travelers. A short 10-minute drive from the starting point of Wild Ass safaris, this resort is ideally situated for exploration and adventure. It features 47 elegantly appointed rooms, equipped with modern amenities to ensure a luxurious stay. Guests can enjoy high-speed Wi-Fi, LED televisions, complimentary in-room tea and coffee, digital safes, eco-friendly lighting, and 24-hour hot and cold water etc.

Culinary offerings at the resort include Dune, the multi-cuisine restaurant that provides an extensive buffet along with à la carte options throughout the day. Overlooking the serene oasis, Monolith Bar, the hotel’s café bar is a perfect spot to savor a variety of snacks, mocktails, and beverages while enjoying the spectacular Rann views. Additionally, the resort offers tailored private dining experiences for special occasions.

The hotel also offers an array of facilities, including a well-equipped gym, spa, swimming pool, and a game zone. For corporate events and gatherings, The Fern Sattva Resort features state-of-the-art meeting spaces, banquet facilities, and expansive lawns, spanning up to 14,000 sq. ft., perfect for hosting a wide range of occasions. Conveniently located 100 km from Ahmedabad Airport, 30 km from Viramgam Railway Station, and in close proximity to notable attractions such as Wild Ass Sanctuary and Nal Sarovar Bird Sanctuary, The Fern Sattva Resort is the perfect destination for those seeking a blend of luxury and adventure in the enchanting Little Rann of Kutch.


The Fern Residency, Porbandar

The Fern Residency, Porbandar, is ideally located along the Porbandar-Somnath Highway, just a short distance from the picturesque coastline. The hotel features 45 well-appointed rooms, all designed with modern amenities to ensure a comfortable stay. Each room includes high-speed Wi-Fi, an LED television, a digital in-room safe, tea and coffee-making facilities, and eco-friendly bathroom amenities, among other conveniences.

Guests can enjoy a delightful dining experience at Krishna, the hotel’s multi-cuisine vegetarian restaurant, which operates daily from 7:00 am to 11:00 pm. With a diverse menu featuring both buffet and à la carte options, diners can relish their meals in a serene setting that overlooks the swimming pool, with options for both indoor and outdoor seating. Additionally, 24-hour in-room dining is also available.

Additional in-house amenities include a fully equipped gym, a swimming pool, spacious banquet, as well as recreational facilities such as a children's play area, and sea tours, among others. The Unnati banquet hall spans 2,378 sq. ft., making it an ideal venue for both social and corporate events.

With its convenient accessibility, the hotel is only 10 km from Porbandar Airport, 6 km from Porbandar Railway Station, and 6 km from Narsang Tekri Bus Stand, making it a perfect choice for travelers. Experience the perfect blend of comfort, convenience, and coastal beauty at The Fern Residency, Porbandar, where every stay is thoughtfully designed to create lasting memories.

As we open the doors to these new properties in Gujarat, The Fern Hotels & Resorts reaffirms its commitment to providing impeccable and warm hospitality to every visitor. Each property is designed to reflect the rich culture and heritage of the region. Whether you're exploring the unique landscapes of the Little Rann of Kutch, or enjoying the coastal charm of Porbandar, our aim is to ensure a memorable stay filled with comfort and care. We invite travelers to experience the essence of hospitality that defines The Fern, where every moment is crafted with attention and warmth.



 Khoya Mithai Makes Its International Debut with Dubai Store

Khoya Mithai, known for its luxurious handcrafted Indian sweets, has officially opened its first international store in Dubai. Situated in the lively Dubai Hills Mall, this 1500 sq. ft. boutique marks an exciting new chapter for the brand as it brings its heritage and craftsmanship to a global audience.

Expanding to Dubai has long been part of Khoya’s vision. The brand aims to introduce its artisanal creations to a wider market while staying true to its Indian roots. Dubai, with its diverse culture and love for fine experiences, offers the perfect gateway. As Sid Mathur, Founder and Director of Khoya Mithai, explains, “We’ve always believed Khoya has the potential to connect with a global audience while keeping the essence of Indian tradition alive. This store is a stepping stone to more international ventures, and Dubai is the ideal starting point.”

At the Dubai store, customers can appreciate Khoya’s full range of signature mithais, as well as an assortment of teas, nuts, and Mukhwas. In an exciting addition, Khoya is poised to launch an in-store café after Diwali, giving visitors a new way to enjoy their favourite treats in a relaxed setting.

Designed with simplicity and elegance in mind, the store’s clean lines and understated elements allow the products to shine truly. The thoughtful design guarantees that each offering and treat represents Khoya’s loyalty to both quality and presentation.

Khoya Mithai didn’t need to adapt much to the Dubai market as its existing clientele in the UAE already appreciates the brand’s use of ingredients like nuts, dates, honey, and milk, which are also beloved by the local Emirati community. However, the café menu does feature a few creative takes, such as the addition of pomegranate molasses to their signature chaat.

Looking ahead, Khoya Mithai is already planning further expansion, with another UAE store expected to open by mid-next year. As the brand continues to grow, each new location will bring its timeless, handcrafted mithai to more people around the world, combining tradition and opulence in every delicacy.


Shri Suman Billa, inaugurates  FHRAI Centre of Excellence for India's Tourism and Hospitality Sector

The Federation of Hotel and Restaurant Associations of India (FHRAI), the third largest hospitality association in the world, inaugurated its Centre of Excellence at the FHRAI office, marking an important step for the tourism and the hospitality sector in India. The inauguration was done by Shri. Suman Billa IAS, Additional Secretary, Ministry of Tourism, Government of India, in the presence of senior industry leaders were also present at the inauguration. 

This centre of excellence has been established to further strengthen FHRAI's  advocacy efforts. This CoE, a research arm, focuses on advancing knowledge, innovation, and excellence in the tourism and  hospitality sector. This centre aims to serve as an industry think tank, conduct research and valuable insights. Its goal is to drive positive transformation within the industry and strategic relationships with policymakers. 

Suman Billa, IAS, Additional Secretary, Ministry of Tourism said, “The significance of research and data in the tourism industry cannot be overstated. Being in the sector which is vast and multifaceted, it is essential to have accurate and comprehensive data to inform our decisions. While government data provides a solid foundation, it often captures only one facet of the entire landscape. To truly understand the dynamics of the tourism and hospitality sectors, we must triangulate this data with insights from industry bodies, international organisations like the World Tourism Organization (WTO), and other reliable sources.”

“The establishment of the Centre of Excellence is a welcome step in this direction. By pooling together various data sources, we can achieve a more robust understanding of our industry. This collaborative effort is not about competition; it’s about creating a comprehensive data ecosystem that benefits everyone involved. The Centre will play a vital role in generating analytical insights that can guide government policy and help us better support the industry. In turn, this will allow the government to take a fresh look at the sector, recognizing its true size and potential, and impact on employment and GDP. Ultimately, our goal is to build a data-driven framework that enhances the resilience and growth of the tourism industry as a whole, ensuring that it continues to thrive in an increasingly competitive global markethe further added. 

Pradeep Shetty, President of FHRAI said, The establishment of the Centre of Excellence represents a significant milestone for the tourism and hospitality industry in India. This has been a long-standing desire of our federation, as we have often faced challenges when approaching the government regarding policy issues, regulatory bottlenecks, compliance burden, and the overall ease of doing business One of the major gaps we identified was the lack of comprehensive data to support our claims and recommendations. With the Centre of Excellence, we aim to address this gap head-on.

He further said, “This centre is not just about data collection; it’s about creating a  framework for research that can support policy advocacy. With the help of this CoE, we will generate analytical data that will help us represent our industry more effectively to the government. Every concern and issue that our members face will now be backed by solid data, allowing us to present a more compelling case for the reforms we seek. Our goal is to uplift the standards of the hospitality sector and ensure that we are equipped to meet the evolving needs of both consumers and stakeholders. We believe this Centre will become a beacon of best practices, innovation, and excellence, benefiting not just our members but the entire industry and the millions of people who depend on it.”

Garish Oberoi, Hotel and Restaurant Association of Northern India, The hospitality sector has always struggled with a lack of focused and reliable data, which hampers our ability to address policy bottlenecks effectively. The inauguration of the Centre of Excellence is a response to this need. It will serve as a crucial resource for gathering and analysing data specific to our industry.”

Our initial focus will be on creating reports on the vital areas that impact our members across different regions. We understand that each state has unique challenges and requirements, which is why we are committed to conducting state-centric surveys and assessments. With the right personnel and resources in place, we aim to produce insightful white papers that will guide our advocacy efforts. This Centre will help us establish a strong foundation for data-driven decision-making, allowing us to present accurate information to both government bodies and stakeholders. This data will empower us to better represent the interests of our members and foster growth in the hospitality sector as a whole.” he further added. 

Apeejay Surrendra Park Hotel Limited announces the opening of THE Lotus Palace Chettinad,

The Lotus Palace Chettinad, a heritage hotel in Tamil Nadu

 

National, October 2024: Apeejay Surrendra Park Hotels Limited (ASPHL) announces the opening of THE Lotus Palace Chettinad in Tamil Nadu, a heritage hotel under THE Park Collection brand. Situated in the Town of Palaces - Kanadukathan, near Karaikudi, this architectural marvel, has been conserved and restored by ASPHL. Believed to have been built in the late 17th century, the hotel’s architecture is steeped in the Chettiar legacy.  Chettinad, which translates to 'Land of the Chettiars,' is a region in South Eastern Tamil Nadu that once encompassed over 96 towns and is home to numerous Chola and Pandya temples, making it one of India's most attractive heritage travel destinations.

 

The palace’s design follows a Maximalist approach—an aesthetic that retains the character of the original Chettinad homes while incorporating a variety of Indian and modern design elements. The intricate Burmese teak wood-carved large entry doors have been preserved, leading to expansive open-air courtyards with wooden and stone-carved pillars. The main courtyard of THE Lotus Palace is inspired by the Sahasradala Padma (1000 petal lotus) pattern, a homage to traditional kolam ( rangoli ) patterns, which are a staple in Chettinad and Tamil Nadu homes.

 

The 15-room heritage palace features an eclectic mix of furniture and antique pieces. A fresh colour of turquoise green and hints of black were used for the tiles on the floor referencing to the traditional “athangudi” tiles. 

 

A fine dining Chettinad Thali restaurant 86 Pillars celebrates the rich spice-heavy flavours of Chettinad cuisine. Highlights on the menu are Kaalan Keti Kuzhambu, Karaikudi Attu Kari Kuzhambu, THE Lotus Palace Thali: a complete traditional Chettiand meal experience consisting of 15 dishes.

86 Pillars is designed to evoke a lush tropical green forest, brimming with foliage. Décor accents like the original Raja Ravi Verma influenced stained glass panels, each depicting a unique scene from the Ramayan adorn the walls. This enhances the location's significance, as THE Lotus Palace Chettinad was a revered location for Ramayan recitals for over 100 years.

 

In striking contrast to the vibrant hues of the THE Lotus Palace, the bar features a serene palette of soft pale grey tones and rattan furniture, accented by delicate lotus motifs on the floor and contemporary light fittings. 1795, named after the year the Palace was reputedly constructed, offers a curation of hand-crafted, inventive cocktails, a selection of light snacks and Asian-inspired bites, complemented by a live DJ. The vibrant menu pays homage to the diverse countries where the Chettiars once resided.

 

1795 seamlessly transitions to the to the outdoor poolside space called Aqua, THE Park’s signature poolside bar lounge. Featuring a pristine blue pool at its heart, with a pergola shaded deck and inviting seating, ideal for relaxing and savouring a drink after a refreshing swim.

The Red Room is a stunning space which is saturated in the colour of red Burmese lacquer, which was collected and treasured by the Chettiar families. The space features a high tea experience, a wide selection of books and board games. The Red Room is an exclusive lounge reserved solely for in-house guests, offering a private and refined sanctuary within the Hotel.

 

The Red Room leads to The Library- a gallery running along the façade, housing a wide variety of reading material. Slatted windows allow a peak in to the village road and its inhabitants.

 

The luxury spa, Aura features a tranquil couple’s spa room and an individual spa room, both equipped with luxurious shower facilities that feature a built-in steam unit. The thoughtfully curated spa menu offers a diverse array of Aura’s signature therapies based on natural and organic products.

Experience breathtaking views of the village roofscapes from The Sunset Terrace, where vibrant hues paint the sky as day turns to night. Relax in the serene ambiance, surrounded by the rich history of our The Palace.

 

Architect Kaushik Mukherjee was commissioned to recreate the essence of living in an authentic, erstwhile Chettinad home, while celebrating modern luxury and conveniences sought by global travelers.

 

Speaking on the launch, Ms Priya Paul, Chairperson, Apeejay Surrendra Park Hotels commented, “We are thrilled to open THE Lotus Palace Chettinad, celebrating its unique architectural style. We are bringing THE Park Spirit to this spectacular mansion, merging the age-old traditions with contemporary luxury, sought by global travellers seeking authenticity. This hotel emboldens our commitment to honouring and preserving India's diverse legacy, by carefully turning historic spaces into living stories. We look forward to creating Anything But Ordinary™ experiences for those who seek a unique blend of history, art, and culture.

 

Mr Vijay Dewan, Managing Director, Apeejay Surrendra Park Hotels Limited opined, "We are excited to introduce THE Lotus Palace Chettinad to our portfolio, a strategic addition that aligns with our growth and market expansion plans. This not only strengthens our presence in the heritage luxury segment but also builds on our existing footprint in the region, alongside THE Park Chennai. Our investment in Chettinad reflects our confidence in the region's potential as a unique travel destination, contributing positively to both our bottom line and the local economy."

Jimmy Shaw Takes Over As President Of HRAWI

Mr Jimmy Shaw, Managing Director of The Waterfront Shaw, Lavasa has been elected the new President of The Hotel And Restaurant Association (Western India) – HRAWI. The appointment took place during the 74th Annual General Meeting (AGM) held in Mumbai on 21st September, 2024, where new Office Bearers for the 2024-25 term were also appointed. In his new role, Mr Shaw will continue to lead HRAWI’s efforts in spearheading various campaigns that cover critical facets of the hospitality industry, including food safety, regulatory advocacy, talent retention and development and sustainability.

 A third-generation hotelier, Mr Shaw also serves as Director of Bona Sera Hotels Ltd and Shaw Hotels & Consultancy Services Pvt Ltd. In addition to his hospitality ventures, he is also the Managing Director of ShawMan Software Pvt Ltd. and Director at IDS NEXT Business Solutions Pvt Ltd. Known for his advocacy within the industry, Mr Shaw previously held the position of Honorary Secretary of HRAWI.

“HRAWI has made significant progress, crossing many important milestones in recent years. The past committee’s leadership worked tirelessly to address member concerns and engage with the Government, facilitating swift resolutions where necessary. The Association has been proactive in addressing key challenges, from simplifying GST compliance to tackling issues like cyber-bullying and talent shortages. My goal is to continue this legacy and work in the best interest of our members and the hospitality sector as a whole. I am grateful to the Executive Committee for placing their trust in me and electing me as President,” says Mr Jimmy Shaw, President, HRAWI.

Under Mr Jimmy Shaw’s leadership, HRAWI will continue engaging with the Government during the GST Council meetings and Union Budgets, collaborating with the Ministry of Tourism and making legal interventions to address industry-wide concerns. The Association will be particularly focused on simplifying the process of obtaining licenses through its recommendations on Ease of Doing Business (EoDB).

“We will continue advocating the need to streamline and simplify licensing procedures to enhance the EoDB initiative and reduce administrative burdens. For the hospitality industry to thrive, a business-friendly environment with fewer complexities is essential. We will also continue to work with policymakers to bring about these much-needed reforms. Additionally, the Association will continue hosting its latest initiative - Empowering Hospitality Conclaves & Awards, which aims to bring together industry leaders, experts and stakeholders to discuss and address key issues facing the hospitality sector at regular intervals. Most importantly, going forward our focus will be on creating a greener, more eco-friendly future for our industry and our planet,” concludes Mr Shaw.

The newly appointed Office Bearers include Mr Nirav Gandhi as Senior Vice President, Mr Chetan Mehta as Vice President, Mr Pradeep Shetty as Honorary Secretary, Mr Sumit Suri as Joint Honorary Secretary and Mr Gurbir Singh Bedi as Honorary Treasurer.